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Beef Stew

Prep
Cook
Serves 8people
Ingredients
2
lb cubed beef stew meat
1/2
cup unbleached all-purpose flour
garlic powder
onion powder
freshly ground black pepper
3
sprigs fresh thyme
1
large bay leaf or 2 small
3
tbsp olive oil
1
medium onion, sliced
10
oz package button portobello mushrooms, sliced
6
cups beef broth or stock
3
carrots, cut into 1-inch pieces
2
celery stalks, cut into 1-inch pieces
1/2
cup peas
1
lb potatoes, peeled and cubed
2
tbsp cornstarch
2
tbsp water
Directions
1.
Put the flour into a large bowl and season with the garlic powder, onion powder, and black pepper. Add the beef cubes and toss to coat. Heat olive oil in a large dutch oven or heavy bottomed pot. Cook the beef in batches until browned on all sides; remove to a plate. Add onions and mushrooms to the pot, cook until onions are translucent and mushrooms are lightly browned. Add stock and with a wooden spoon scrape up brown bits from the bottom of the pot. Return beef to the pot along with bay leaves and thyme sprigs. Season with garlic powder, onion powder, and black pepper. Simmer partially covered for 1 to 1 and a half hours, or until beef is tender; stirring occasionally. Once beef is tender add the potatoes, carrots, and peas and cook until vegetables are fork tender. Mix the cornstarch with the water in a small bowl and add the slurry to the stew slowly until it reaches the desired consistency, (you may not need all of it). Serve the stew over buttered egg noodles.

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